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The Products Containing Meat etc. (Wales) Regulations 2014
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- Wales Statutory Instruments
- 2014 No. 3087 (W. 308)
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Changes over time for: The Products Containing Meat etc. (Wales) Regulations 2014 (Schedules only)
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- 13/12/2014- Amendment
- 13/12/2014
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Regulation 4
SCHEDULE 1E+WReserved descriptions
Commencement Information
I1Sch. 1 in force at 13.12.2014, see reg. 1(2)
In this Schedule—
“cured meat” (“cig wedi ei halltu”) means a food consisting of meat and curing salt, whether or not the food also contains any other ingredient;
“curing salt” (“halen halltu”) means—
(a)
sodium chloride, if used in sufficient quantity to have a significant preserving effect on the product;
(b)
potassium chloride, if used in sufficient quantity to have a significant preserving effect on the product;
(c)
a combination of any of sodium chloride, potassium chloride, sodium nitrate, potassium nitrate and sodium nitrite as authorised for use in Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives(1), except a combination of sodium chloride and potassium chloride; or
(d)
a combination of sodium chloride and potassium chloride, if used in sufficient quantity to have a significant preserving effect on the food.
| Column 1 | Column 2 | Column 3 | ||
|---|---|---|---|---|
| Name of food | Meat or cured meat content requirements | Additional requirements | ||
| The food must contain not less than the indicated percentage of meat, where the meat ingredient consists of the following: | ||||
| Meat or, as the case may be, cured meat from pigs only | Meat or, as the case may be, cured meat from birds only, rabbits only, or a combination of birds and rabbits only | Meat or, as the case may be, cured meat from other species or other mixtures of meat | ||
| 1. Burger - whether or not forming part of another word, but excluding any name falling within items 2 or 3 of this table. | 67% | 55% | 62% | 1. Where the name “burger” is qualified by the name of a type of cured meat, the food must contain a percentage of meat of the type from which the named type of cured meat is prepared at least equal to the minimum required meat content for that food. 2. Where the name “burger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food. 3. Where the name “burger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated product in the labelling or advertising of which the name was used as the name of the food. 1. Where the name “economy burger” is qualified by the name of a type of cured meat, the food must contain a percentage of meat of the type from which the named type of cured meat is prepared at least equal to the minimum required meat content for that food. 2. Where the name “economy burger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food. 3. Where the name “economy burger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated product in the labelling or advertising of which the name was used as the name of the food. |
| 2. Economy Burger - whether or not “burger” forms part of another word. | 50% | 41% | 47% | |
| 3. Hamburger - whether or not forming part of another word. | 67% | Not applicable | 62% | 1. Where the name “hamburger” is used, the meat used in the preparation of the food must be beef, pork or a mixture of both. 2. Where the name “hamburger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food. 3. Where the name “hamburger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated products in the labelling or advertising of which the name was used as the name of the food. |
| 4. Chopped X, there being inserted in place of “X” the name “meat” or “cured meat” or the name of a type of meat or cured meat, whether or not there is also included the name of a type of meat. | 75% | 62% | 70% | No additional requirement. |
| 5. Corned X, there being inserted in place of “X” the name “meat” or the name of a type of meat, unless qualified by words which include the name of a food other than meat. | 120% | 120% | 120% | 1. The food must consist wholly of meat that has been corned. 2. Where the name of the food includes the name of a type of meat, the meat used in the preparation of the food must be wholly of the named type. 3. The total fat content of the food must not exceed 15%. |
6. Luncheon meat or luncheon X, there being inserted in place of “X” the name of a type of meat or cured meat. | 67% | 55% | 62% | No additional requirement. |
7. Meat pie or meat pudding The name “pie” or “pudding” qualified by the name of a type of meat or cured meat unless qualified also by the name of a food other than meat or cured meat— | No additional requirement. | |||
| (a) based on the weight of the ingredients when the food is uncooked, | 12.5% | 12.5% | 12.5% | |
| (b) but if the food weighs— | ||||
| (i) not more than 200g and not less than 100g;or | 11% | 11% | 11% | |
| (ii) less than 100g. | 10% | 10% | 10% | |
Game pie— (a) based on the weight of the ingredients when the food is uncooked, | 12.5% | 12.5% | 12.5% | |
| (b) but if the food weighs— | ||||
| (i) not more than 200g and not less than 100g;or | 11% | 11% | 11% | |
| (ii) less than 100g. | 10% | 10% | 10% | |
8. Scottish pie or Scotch pie Based on the weight of the ingredients when the food is uncooked. | 10% | 10% | 10% | No additional requirement. |
| 9. The name “pie” or “pudding” qualified by the words “meat” or “cured meat” or by the name of a type of meat or cured meat and also qualified by the name of a food other than meat or cured meat— | No additional requirement. | |||
| (a) where the former (meat-related) qualification precedes the latter | 7% | 7% | 7% | |
(b) where the latter (non-meat-related) qualification precedes the former. Based, in both cases, on the weight of the ingredients when the food is uncooked. | 6% | 6% | 6% | |
10. Pasty, pastie Bridie or sausage roll Based on the weight of the ingredients when the food is uncooked. | 6% | 6% | 6% | No additional requirement. |
| 11. Sausage (excluding the name “sausage” when qualified by the words “liver” or “tongue” or both), link, chipolata or sausage meat— | No additional requirement. | |||
| (a) where the name is qualified by the name “pork” but not by the name of any other type of meat; or | 42% | Not applicable | Not applicable | |
| (b) in all other cases. | 32% | 26% | 30% | |
Notes: 1. In relation to items 4, 5 and 6, the percentages in column 2 are based on the weight of the raw meat used to make the food (“the raw meat ingredient”) as a percentage of the weight of the cooked finished product. In relation to the other items, the percentages are based on the weight of the raw meat ingredient used to make the food as a percentage of the total weight of all the ingredients used to make the food (including the raw meat ingredient) at the time of their use as an ingredient. 2. The quantity of meat specified in the table is to be determined taking into account the provisions relating to total fat and connective tissue content in point 17 of Part B of Annex VII to FIC, including any downward adjustment needed in a case where the total fat and connective tissue content in the regulated product exceeds the values indicated in the table in point 17 of Part B of Annex VII to FIC. | ||||
Regulation 7
SCHEDULE 2E+WApplication and modification of other provisions of the Act
Commencement Information
I2Sch. 2 in force at 13.12.2014, see reg. 1(2)
Column 1 Provision of the Act | Column 2 Modifications | |
|---|---|---|
| Section 2(2) (extended meaning of “sale” etc.) | For “this Act” (in both places occurring) substitute “the Products Containing Meat etc. (Wales) Regulations 2014”. | |
| Section 3 (presumptions that food intended for human consumption) | In subsection (1), for “this Act” substitute “the Products Containing Meat etc. (Wales) Regulations 2014”. | |
| Section 20 (offences due to fault of another person) | For “any of the preceding provisions of this Part” substitute “section 10(2), as applied by regulation 7(1) of the Products Containing Meat etc. (Wales) Regulations 2014,”. | |
| Section 21(1) and (5) (defence of due diligence) | In subsection (1), for “any of the preceding provisions of this Part” substitute “section 10(2), as applied by regulation 7(1) of the Products Containing Meat etc. (Wales) Regulations 2014,”. | |
| Section 30(8) (which relates to evidence of certificates given by a food analyst or examiner) | For “this Act” substitute “the Products Containing Meat etc. (Wales) Regulations 2014”. | |
| Section 33 (obstruction etc. of officers) | In subsection (1), for “this Act” (in each place occurring) substitute “the Products Containing Meat etc. (Wales) Regulations 2014”. | |
| Section 35(1)(3) and (2) (punishment of offences) | In subsection (1), after “section 33(1) above”, insert “, as applied and modified by regulation 7(5) of, and Schedule 2 to, the Products Containing Meat etc. (Wales) Regulations 2014,”. After subsection (1), insert the following subsection— “(1A) A person guilty of an offence under section 10(2), as applied by regulation 7(1) of the Products Containing Meat etc. (Wales) Regulations 2014, shall be liable, on summary conviction, to a fine not exceeding level 5 on the standard scale.”. In subsection (2)— (a) for “any other offence under this Act”, substitute “an offence under section 33(2), as applied by regulation 7(5) of, and Schedule 2 to, the Products Containing Meat etc. (Wales) Regulations 2014,”; and, (b) in paragraph (b), for “the relevant amount” substitute “the statutory maximum”. | |
| Section 36 (offences by bodies corporate) | In subsection (1), for “this Act” substitute “section 10(2), as applied by regulation 7(1) of the Products Containing Meat etc. (Wales) Regulations 2014,”. | |
Section 36A(4) (offences by Scottish partnerships) | For “this Act” substitute “section 10(2), as applied by regulation 7(1) of the Products Containing Meat etc. (Wales) Regulations 2014,”. | |
| Section 44 (protection of officers acting in good faith) | For “this Act” (in each place occurring) substitute “the Products Containing Meat etc. (Wales) Regulations 2014”. | |
Regulation 9
SCHEDULE 3E+WConsequential amendments
Healthy Eating in Schools (Nutritional Standards and Requirements) (Wales) Regulations 2013E+W
1. The Healthy Eating in Schools (Nutritional Standards and Requirements) (Wales) Regulations 2013(5) are amended as follows.
Commencement Information
I3Sch. 3 para. 1 in force at 13.12.2014, see reg. 1(2)
2. In regulation 2(1) (interpretation)—
(a)omit the definition of “meat product” (“cynnyrch cig”);
(b)for the definition of the “Meat Products Regulations” (“Rheoliadau Cynhyrchion Cig”) substitute—
““Meat Products Regulations” (“Rheoliadau Cynhyrchion Cig”) means the Products Containing Meat etc. (Wales) Regulations 2014;”;
(c)after the definition of “primary school” (“ysgol gynradd”), insert—
““product containing meat” (“cynnyrch sy’n cynnwys cig”) has the same meaning as “regulated product” (“cynnyrch rheoleiddiedig”) in regulation 2 of the Products Containing Meat etc. (Wales) Regulations 2014;”.
Commencement Information
I4Sch. 3 para. 2 in force at 13.12.2014, see reg. 1(2)
3. In Schedule 3, in paragraph 8—
(a)in sub-paragraph (1) for “meat products” substitute, “products containing meat”;
(b)in sub-paragraph (2) for “meat product” substitute, “product containing meat”;
(c)in sub-paragraph (3) for “meat product” substitute, “product containing meat”;
(d)in sub-paragraph (4)—
(i)for “meat products” substitute, “products containing meat”; and
(ii)for “Schedule 2” substitute, “Schedule 1”.
(e)in sub-paragraph (5)—
(i)for “meat product” substitute, “product containing meat”;
(ii)for “regulation 6(2)” substitute, “regulation 5(2)”; and
(iii)for “regulation 6(3)” substitute, “regulation 5(3)”.
(f)in sub-paragraph (6) for “Schedule 2” substitute, “Schedule 1”; and
(g)in sub-paragraph (7) for “Schedule 2” substitute, “Schedule 1”.
Commencement Information
I5Sch. 3 para. 3 in force at 13.12.2014, see reg. 1(2)
(1)
OJ No L 354, 31.12.2008, p. 16, last amended by Commission Regulation (EU) No 1084/2014 (OJ No L 298, 16.10.2014, p. 8).
(2)
Section 2 was amended by paragraph 8 of Schedule 5 to the Food Standards Act 1999.
(3)
Section 35(1) is amended by paragraph 42 of Schedule 26 to the Criminal Justice Act 2003 (c. 44) from a date to be appointed.
(4)
Section 36A was inserted by paragraph 16 of Schedule 5 to the Food Standards Act 1999.
(5)
Healthy Eating in Schools (Nutritional Standards and Requirements) (Wales) Regulations 2013 (S.I. 2013/1984 (W. 194)).
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